Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, drain, and set aside.

Step 2: Prepare the Chicken

1. Season the chicken pieces with salt, pepper, and garlic powder. Lightly dredge them in flour, shaking off any excess.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken in batches for 2–3 minutes per side, until golden brown. Remove and set aside (the chicken will finish cooking later).

Step 3: Sauté the Mushrooms

1. In the same skillet, melt the butter and add the remaining tablespoon of olive oil.
2. Sauté the mushrooms over medium heat until they are golden brown and tender, about 5–6 minutes. Add the minced garlic and cook for another 1–2 minutes, until fragrant.

Step 4: Create the Marsala Sauce

1. Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes to reduce slightly.
2. Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Add the Parmesan cheese and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth.

Step 5: Combine and Serve

1. Return the chicken to the skillet, ensuring it is fully submerged in the sauce. Simmer for 5–7 minutes, or until the chicken is cooked through.
2. Add the cooked pasta to the skillet and toss to coat evenly in the sauce. If needed, add reserved pasta water, a few tablespoons at a time, to adjust the consistency of the sauce.
3. Garnish with chopped parsley and serve immediately with extra Parmesan cheese on the side.